Cottage cheese puff pastry

Step-by-step cooking

1. Step 1:

   

   How to make cottage cheese puff pastry? Prepare the products. I advise you to take all the ingredients well chilled, from the refrigerator, by the way, you can also cool the flour. Cottage cheese dough, like other puff pastry, likes low temperature and quick kneading. In this case, the butter will not have time to melt and when baking it will give the desired layering and crispness to the dough. Cottage cheese is better suited tender, pasty, with a fat content of 5-9%.

2. Step 2:

   

   Separately sift the flour into a bowl for kneading the dough. Add salt and sugar, mix with flour for even distribution.

3. Step 3:

   

   My cottage cheese was store-bought, 5%, moderately dry and grainy. This one is also suitable, but it's better to scroll it in a blender beforehand. The smaller it turns out, the better.

4. Step 4:

   

   Do not replace butter with a spread, take high-quality, corresponding to GOST, with a fat content of 82%. Cut it into cubes and punch it together with the cottage cheese in a blender.

5. Step 5:

   

   If the blender bowl is small, pour the cottage cheese into a deep bowl and rub the cottage cheese with butter using a fork. It is not necessary to touch with your hands so that the mass does not heat up.

6. Step 6:

   

   Add the curd-butter mass to the sifted flour. Start mixing with a fork, then pour it on the table, it will be more convenient. Quickly gather the dough into a ball with your hands. It does not stick, it is not necessary to knead until smooth, it is enough to simply assemble.

8. Step 7:

   

   This is the bun I got. The dough is soft, obedient, quickly gathers into a ball and does not fall apart. Try not to add extra flour, so as not to clog the dough, it can become stiff.

9. Step 8:

   

   Mash the bun into a flat cake on the work surface, then roll out into a rectangular layer, 0.7-1 cm thick.

10. Step 9:

    

    Collapse the layer. First, on the short side, bend the left edge 1/3 to the center, then cover the left with the right edge, aligning along the edge. Then bend the length of the side in half.

11. Step 10:

    

    Press the resulting square of dough a little, without breaking the structure of the layers, so it will be easier to roll out later. Wrap the dough in a film or bag and put it in the refrigerator for at least 3-4 hours, or overnight. The dough should lie down and cool well. You can store such dough in the refrigerator for up to 7 days (the shelf life of cottage cheese), in the freezer for up to 1 month.

12. Step 11:

    

    Then use as a regular puff pastry: if frozen, defrost by moving to the refrigerator. Get the dough and let it heat up to room temperature. Lightly sprinkle the table with flour, roll out to a thickness of 0.4-0.7 cm, depending on the selected product. Form the desired, lubricate with yolk or milk, butter. Bake at t 200 ° C until golden brown, the smaller and thinner the product, the shorter the baking time.